| Yield 1X: | 170.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Garlic | ||
| Portions: | 34.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 5.23.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| White corn, shucked | 21.00 | |
| EVOO | 4.00 | |
| Garlic, minced | 1.00 | |
| Red bell pepper, medium dice | 1 | 4.00 |
| Soy beans, defrosted | 2 | 8.00 |
| Basil, chiffonade | 1.50 | |
| Salt and pepper |
Carefully measure and prepare all ingredients. Grill the corn over medium-high heat until the tips of the kernels brown. Remove and cool. Cut the kernels from the cob. Heat the olive oil over high heat, and add the garlic. Cook for aroma, then add the peppers and a good pinch of salt and pepper.
Cook, tossing occasionally, until the peppers begin to soften, then add the soy beans and mix well. Transfer to a mixing bowl, and add the cooked corn and basil. Season well with salt and pepper mix.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.